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SOUPS.

Soups may be divided into two classes, soup made with stock, and with
milk. As soup should form part of the regular daily diet, and may be
made from the cheaper materials, it is absolutely necessary that every
housekeeper should understand the art of making it properly.

In the first place it is well to know what may be used in the process
of soup making. The first and most important step is to prepare the
stock. For this purpose have a large earthen bowl or "catch all," as
some teachers call it. Into this put all the bones, trimmings, bits of
steak or chop and gravy which has been left over. Keep in a cold
place. When needed, cover with cold water and simmer 4 or 5 hours;
strain and set away to cool. When cold, remove the fat which will have
formed a solid coating on the top. The stock is now ready for use. By
saving the remains of vegetables cooked for the table, the outer
stocks of celery, a hard boiled egg, etc., a very palatable and
nutritious soup may be made at a trifling cost. In families where
large quantities of meat are used, there should be sufficient material
without buying meat for soup. It is not necessary to have all the
ingredients mentioned in some recipes in order to secure satisfactory
results. It will, however, be necessary to understand soup flavorings,
so as to know which ones may be left out. Stock made from the shin of
beef, or from the cheaper pieces which contain the coarser fibre and
gristle, require long, slow cooking (see Methods).